Sautéed Spinach with Pine Nuts and Currants
Add a little crunch and sweetness to your spinach with this easy recipe.
- 4 cups baby spinach (washed)
- 2 tbsp raw pine nuts (pignoli nuts)
- 2 tbsp dried currants
- 1 tbsp coconut oil
- Sea salt and black pepper to taste
- In a large skillet, toast the pine nuts over low heat for approximately 5 minutes, tossing often to prevent burning. Set the toasted pine nuts aside.
- Melt the coconut oil in the skillet, add the spinach, sea salt, and black pepper.
- Cover for about 2 minutes. Stir the spinach, and cook until it is wilted.
- Top with toasted pine nuts and currants.
Sautéed Spinach with Pine Nuts and Currants
Add a little crunch and sweetness to your spinach with this easy recipe.
- 4 cups baby spinach (washed)
- 2 tbsp raw pine nuts (pignoli nuts)
- 2 tbsp dried currants
- 1 tbsp coconut oil
- Sea salt and black pepper to taste
- In a large skillet, toast the pine nuts over low heat for approximately 5 minutes, tossing often to prevent burning. Set the toasted pine nuts aside.
- Melt the coconut oil in the skillet, add the spinach, sea salt, and black pepper.
- Cover for about 2 minutes. Stir the spinach, and cook until it is wilted.
- Top with toasted pine nuts and currants.
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